444423 Mon Sep 24 16:31:58 -0700 2007 5 27 General Chowhounding Topics 0 2972111 I have only tried their chorizo and mortadella so far. I was pretty dissapointed by the mortadella - nothing memorable but the chorizo is excellent. Any other reccomendations, thoughts reg. fra'mani? Mon Sep 24 16:31:58 -0700 2007 14086 kare_raisu 1 2973329 I like their various salamis -toscana, gentile, nostrano - and usually get them sliced very thin, like prosciutto. Tue Sep 25 05:30:13 -0700 2007 2972111 12622 Striver 1 2973466 I second the salamis - love the nostrano and toscana especially. Tue Sep 25 06:34:03 -0700 2007 2972111 15217 gini 1 3020599 I'm a fan of dry salami, and amongst the Fra Mani offerings my vote enthusiastically goes for their Salame Gentile. It's the longest and thickest of their dry salami, and due to this it cures slower and takes more time to lose its moisture, thereby resulting in longer curing times. This adds an additional complexity to the resulting salami that pushes it just beyond that of his other still excellent offerings. As this salami is so large it is far from an easily marketable size, but I like the fact that Bertoli has not made any concessions for marketability that might harm the taste. (To obtain natural casings big enough for his larger products he actually ships the casings to Germany where they are hand stitched together to form the larger sizes!) I get mine here in San Diego at Taste in Hillcrest. Though I have always bought it whole, they also offer it in halves, though not in smaller random weights. I've found little reason to refrigerate it. Just keep it out in the coolest part of the house, but wrapped in its specially designed Fra Mani wrap. This also has the advantage of keeping the salami always at serving temperature. Bertoli himself recommended that it be kept "wherever wine is happy", such as in a wine cellar or someplace with a similar amount of humidity and temperature. With such an environment he recommends just hanging it, and the live cultures will populate any cut side and form the same white mold that you see on the surface of the salami. It seems to me that the moisture content varies somewhat from lot to lot, so when it's on the moister side I'll wrap it up in kitchen paper towels and not in it's original wrap until it loses a bit of its moisture. I'll then return it to its original wrap to stabilize the moisture content. Using a sturdy but very sharp knife, (my latest Global was purchased on this justification alone), make as thin a cut as you can muster - think paper thin. After slicing let it rest at room temperature to allow the oils to redistribute and come back to the surface. This should only take a minute or so, then enjoy with a nice dry red. It's wonderful stuff, and I've gotten myself absolutely hooked on it. It's a but pricey, but not at all when you consider the quality and the care that went into it. Since it also tastes best when cut very thin and it packs so much flavor it really lasts through rmany, many servings and becomes one of life's affordable luxuries. Wed Oct 10 00:56:54 -0700 2007 2972111 20300 cgfan 2 3026311 Hi cgfan! Well, now I am the proud owner 1/4 lbs of Salame gentile from the local italian deli - on your reccomendation. :) I had noticed some old flickr pictures of yours at Taste with Bertoli - quite a while back so I happy you added here. I have only had one slice as of yet- given as sample at the deli - it is really pleasing on the palate, almost buttery - given the apparent fat - ratio. It almost begs for a slice of bread. I was also hoping for your opinon of the Salametto picante - the chorizo - have you tried it? Thanks for the information! Thu Oct 11 14:26:53 -0700 2007 3020599 14086 kare_raisu 3 3026743 kare_raisu: Sorry, I can't say I have. I recall tasting the dry salami back to back and preferring the Gentile for it's added complexity (vs. the Salametto, non-picante version), but I don't recall coming across the picante version. Perhaps I have and it didn't register! (If NormalHeightsFoodie is listening I believe he was there too and perhaps can advise...) To be honest I almost cannot imagine spicing up this wonderfully savory salami as I would think that the added heat would be a distraction. Thu Oct 11 16:22:41 -0700 2007 3026311 20300 cgfan